Bhee or Kamal Kakdi / lotus stem is a modified root of lotus plant from India and China, and is widely used in Indian, Japanese and Chinese cuisine. It is crunchy and has a flavour like water chestnuts. Almost all parts of the lotus plant like the root, young flower stalks, seeds, etc. are edible. Lotus stem is a good source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It has a high content of vitamin C which helps increase immunity. It boosts the production of red blood cells.
Raw lotus stem is stored in a bowl full of water so it does not dry out. Sometimes, the holes of the stem are clogged with mud, and need to be cleaned with a toothpick before washing it thoroughly. The thin skin on the stem is scrapped before use. In Sindhi cooking, bhee stem is cut diagonally to make pieces. If the bhee is fresh and tender, it is cooked directly with the gravy, else it is boiled before use. Boiled bhee can be stored in the cheese tray of the refrigerator for a couple of days for later use.
Bhee is an integral part of Sindhi food. Sindhis relish the fresh seeds of lotus called pabora, dried ones called pabniyun, popped seeds called phoolpatasha,
and, of course, the king of Sindhi cuisine, bhee.
Traditionally, no Sindhi wedding feast was complete without a bhee preparation.
Bhee is eaten as a snack as bhee pakora, an accompaniment to the main meal as bhee batatan ji chapiyun/ pattice, sun-dried bhee kachriyun (fryums) and bhee chips, bhee pulao and subzi made of either bhee or phoolpatasha.
Pre partition born Sindhis fondly remember kuneh jo bhee (kunoh meaning a clay pot) sold by the food vendors in Sindh. The vendors would steam the bhee in an inverted clay pot overnight. The next morning, they would serve the succulent pieces of steamed bhee with spicy chutneys and masalas to their eager customers.
Here I have posted the recipe of bhee batatan ji pattice by Urvashi Dama, Mumbai. These pattice use potatoes and bhee and are batter fried twice to get a nice crispy cover. Sindhis have it as a side with the main meal or make a Sunday dinner of pattice, pao and imli chutney.
Ingredients
Bhee – 250 gm boiled
Potatoes- 1 large boiled
Coriander Leaves- a handful
Mint- 3-4 sprigs
Onion- 1 finely chopped
Chillies- 2-3 finely chopped
Anardana- 1 tsp coarsely ground
Shahjeera
Garam Masala- 1 tsp
Salt
For the batter
Besan/ Gram flour – 1 1/2 cup
Sodium bicarbonat(soda) – a pinch
a tbsp of oil
Salt
Procedure
- Roughly mash the boiled bhee and the potato.
- Add chopped coriander, mint leaves, green chillies, onion, anardana, shahjeera, garam masala and salt.
- Mix it all up.
- Shape them into vadas (round balls).
- Make the batter with gram flour, soda, oil and salt. Add water to get the right consistency to coat the pattice well.
- Dip the vadas in the batter and fry them.
- Take them out when you get a light golden colour. Set them aside to cool
- Now flatten them a little between your palms to get a pattice shape.
- Fry them again.
- Serve them with imli chutney and pao.
Featured Image: Bhee Batatan ji Pattice
Recipe and Pics: Urvashi Dama, Mumbai
Jyoti Mulchandani, Ahmedabad
My favourite bhee pakoda….but we make it without potato….